|Half Moon Bay State Beach, February 6, 2011. 70 degrees & loving it!|
Mavericks had been up a couple weeks ago, but any hope today of a killer wave had gone with tides. One rider did get a less than big wave experience, though.
|The Ketch Joanne|
|The Cricket, owned by Bill & Penny Webb|
We started down the companionway to check out The Cricket & Bill's Crabby Crab, as Admiral Penny, the captain’s wife, was coming up. “Do you have any crabs left?” we asked meekly. One simple question and we were delighted with Penny’s tale of all things crabby. No, they were sold out but were holding five good ones for a return customer who had called in their order earlier in the week. We learned that we needed to do this in the future to ensure any of The Cricket’s catch. “So, who should we get our crab from today, if there’s any left?” This opened a Pandora’s Box.
|The Pillar Point Fleet|
|Captain Bill with a friend|
|Margie with Capt Bill & Admiral Penny|
|Bill overseeing his crab selection|
The Princeton Seafood Company cleaned, steamed and cracked our pier-purchased crabs for $2.00 per crab, ready to take home. A better $40 was never spent!
|Go Steelers! Oops, Go Green Bay!|
While we waited for our dockside treasure to be prepped, we moseyed back into the Harbor Bar. The Super Bowl was in full swing and the bar, though not overcrowded, contained a lively group of fans for both competing teams. Our original intention was to ignore the Big Game all together, but we found ourselves drawn to the camaraderie that the day created and the crowd celebrating in the bar. We left at halftime, feeling we had done our duty as true Americans by watching at least a portion of Super Bowl XLV.
Once home, I began shelling our haul. I know now why cooked and shelled crab meat sells for $24 per pound! It is labor intensive, but the adventure we had acquiring it was worth the hour long process. The fresh crab melts we had for dinner were the topper to an extraordinary day!
|Margie with crab pots on a beautiful Nor Cal day!|
Make your own crab melts.
Take freshly cleaned, steamed and cracked crab and remove the sweet flesh from the shells. A labor of love, but well worth it!
Mix in your favorite flavorings - mayo, lemon juice, diced red bell peppers - or not.
A virgin melt is just fine.
Top with sharp cheddar cheese - Cabot is a good choice. Avocados are a delicious addition!
Broil until the cheese is melted and golden brown. Then...
(Guess who ate the melt with avocado?)
Visit Pillar Point Marina and Capt Bill's Crabby Crabs. Enjoy a bit of local aquaculture, some great food and a few fish stories, too! Yes, that's a beached fishing boat tilting in the background!
Thanks to Bill & Penny Webb, The Ketch Joanne & Harbor Bar, Princeton Seafood Company and the weather gods for such a perfect day!
All photos taken by Margie or Bill MacKenzie